Dialling in & Extraction

SO Barista School Verified independent store

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The session is fast‐paced and practical, with: Short explanations of under‐ vs over‐extraction. Guided tasting of different shots. Hands‐on grinder‐adjustment practice. Clear feedb ack on how to correct common issues. Skills Learners Will Build: By the end of the 2 hours, learners will have practiced the core dial‐in skillsthat sit at the heart of the SCA Barista Skills Foundation espresso section. Understanding Espresso Extraction Grinder Adjustment & Dial‐In Basics Recipe & Ratio Awareness Tasting & Feedback Loop Expected Outcomes: By the end of the 2‐hour session, learners should be able to: Pull a controlled espresso shot18g in → 36g out in 25–30s for a balanced result Identify extraction issues by tasteSpot under vs over extraction (body, acidity, bitterness)\ Adjust grind effectivelyMake small changes (finer/coarser) and understand impact Use a repeatable dial-in methodAdjust → wait → pull → taste (no chasing variables) Follow a simple dial-in structureKeep dose & ratio consistent, adjust grind first Record your recipeLog dose, yield, and time for consistency Show more